I had somebody drop one off a a cook we did not long ago, and didnt know the 'ideal' way to cook it, so i just winged it.. Turned out fantastic although I still havent really researched what most people do with them.. I didnt 'rub' persay, just s&p. Basted ALOT with a thin cooking dip I like to make. Basically 2:1 apple juice to cider vinegar as a base, 1 whole onion of your choice and 1 head of garlic to a gal of cooking dip. Chili powder, cracked black pepper, red pepper flakes, hint of cayenne & salt, and usually some of whatever rub I have mixed up that day to taste. Simmer for 20min or so, and usually keep it warm through the smoking process (in the smoker if theres room, otherwise just sit in on the firebox in an aluminum pan). Has a nice vinegar wang, still a touch sweet with the apple juice, and a little heat from the peppers.. If theres any left over, i just strain and fridge until the next cook.
Straight hickory smoke at 230* until 170 internal, rest for an hour, and thin slice. It was even better the next day.